Yesterday, we all went to Wheatley, one of the other campuses, to see where Austin and Libby would have classes during the week. Amy has one on Harcourt Hill, the opposite direction campus, but our liaison had already taken us over there the week before to look around. I would have made this a separate post since technically it is a separate day, but three sentences did not seem good enough for an entire post. Sorry if this upsets you. Feel free to comment about the emotional damage I have put you through because of it.
We really did not do anything today, besides me making dinner. It was rainy and yucky outside, so we stayed in and I made us Eggplant Parmesan. It was pretty delicious, if I do say so myself. We would have headed over to our teacher’s flat to watch Downton Abbey later, but we were not feeling well and Libby had hurt her foot, so we watched a Very potter Musical instead. We also made mugs of single-servin coffee cake. You can find the recipe here.
To make eggplant parmesan, you need eggplants (or aubergines in England), breading, eggs, spaghetti noodles, spaghetti sauce, vegetable oil, and flour if you do not have a lot of breading. Also, be sure you have paper towels to soak up the oil later.
First, two hours before cooking you should slice the eggplant into disks and lay them out (one layer) on a plate and paper towel. Sprinkle them with salt and then layer a paper towel over them. Then place plates on top to squeeze out the excess water in them. (Be sure to do this, because apparently it helps get the bitterness out before you start cooking it.)
Once that is done, heat the skillet up to level 3.5 to 4 with oil in it. Make sure the skillet does not get too hot or the eggplant will not be properly cooked! Next, put the breading and some flour (if not enough breading) in a plastic bag. Put two eggs in a bowl and whisk them, and take the eggplant out from its juicing station.
Take a slice at a time, and dip it in the egg so it is fully covered, then put it in the breading bag. Use your hand to hold the hole in the bag closed and shake it around so the breading covers the eggplant slice. (I usually do three to four slices in the bag at a time, but do whatever you are comfortable with.) Then put the covered slice into the skillet and let it fry. Once the one side is golden-brown, you can flip it over. Once the second side is also golden, take it off the skillet and put it on a plate with paper towels to try and adsorb the oil. Repeat with all/as many slices as you want/can.
While doing this, start to boil water for the pasta and put the sauce on to heat it up. Once the water is boiled, add the noodles and cook until they taste good. (Careful, may be hot.) Then strain pasta and add butter. And once everything is done cooking/frying, you are done! What a tasty and nutritious meal!
I hope you had fun reading this post and have some delicious food as well!
“To get away from one’s working environment is, in a sense, to get away from one’s self; and this is often the chief advantage of travel and change.” -Charles Horton Cooley